Quote

New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.

Steve Albini

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Steve Albini
Age: 63
Born: 1961
Born: July 22
Audio Engineer
Guitarist
Journalist
Music Journalist
Poker Player
Record Producer
Singer
Singer-Songwriter
Pasadena
California
Available
Materials
York
Eating
Specialty
Home
Markets
Many
Magnificent
Restaurants
Cooks

More quotes by Steve Albini

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I moved to Chicago in 1980 to go to college
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In heaven, after antipasti, the first course will be pasta.
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A lot of musicians are good cooks, and a lot of cooks are musicians, but I think that may just be a result of the creative impulse finding several means of expression. Probably an equivalent number are visual artists, woodworkers or compulsive liars.
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I don't think anyone has exhausted the range of sound possible in a conventional rock band, but people do become slaves to their own easiest techniques
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I wouldn't mind being taller, because when I'm in the company of people who are absurdly tall, there's something about them that I can't help admiring.
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We have no general conceptual thrust for the band, other than trying to make music that keeps our interest. When things are novel, they are probably things we have discovered by accident or investigation rather than by design
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I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
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In 1980, I moved to Chicago, and I recorded demo tapes for my friends' bands, and in 1981, the first Big Black record - the first thing I did that was an actual record.
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What's the most outrageous thing I've ever done? Let's just say I don't think I've done it yet. The most outrageous thing is yet to come.
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I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
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The band cannot sign to another label or even put out its own material unless they are released from their agreement, which never happens.
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Clip your year-end column and put it away for 10 years. See if you don’t feel like an idiot when you reread it.
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I don't feel like embarrassing Kurt by talking about what a psycho hosebeast his wife is, especially when he knows it already.
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When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.
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It betrays hubris on the part of the artist to think his medium is limiting him, and I think we all recognize this
Steve Albini
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Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
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Many rock musicians are excellent cooks, I've found, and those that are prefer to eat their own cooking in the studio. I encourage this behavior as I also enjoy the benefits of fresh food
Steve Albini
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There is a lot of use of ProTools in professional studios, but this is mostly for the special effects it allows, not for sound quality. These special effects soon fall out of fashion, and I don't think this trend will define studios permanently
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Im busy doing my job, and being a loudmouth doesnt appeal to me as much as when I was younger and had the youthful delusion that I was smarter than everybody else.
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Doubt the conventional wisdom unless you can verify it with reason and experiment
Steve Albini